Baharat and Fig Top of the Rib

Shifra Klein Shifra Klein
2.3 (3 reviews)

This sweet-and-savory roast screams Fall, Rosh Hashanah and Sukkot all in one. The unique flavor profile of baharat (which is a secret ingredient in many Israeli cholent recipes), coupled with figs and silan, brings something new to the classic braised roast that is so reminiscent of Yom Tov.

 

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3h 30m 8
Easy Gluten Free Meat Freezer-Friendly

Contains: Tree nuts

Episode for this recipe

2 13:27

Baharat and Fig Top of the Rib Roast With Shifra Klein

Sunny Side Up with Naomi Nachman

Naomi Nachman

Ep. 33

Sep 3, 2020

Watch now

Directions

Prepare the Roast

  1. Preheat oven to 350 degrees Fahrenheit. Heat one tablespoon oil in a large pan over medium-high heat.

  2. Coat roast with baharat, reserving a bit of spice to add to the sauce later.

  3. Sear roast for six minutes per side and set aside.

  4. Add the rest of the oil and sauté onions for 15 minutes, until translucent. Add garlic and dried figs and sauté for two minutes.Season with salt. Add tomato paste and cook for five minutes, until tomato paste becomes golden.

  5. Deglaze the pan with wine and cook for three minutes, scraping the bottom of the pan until it is clear of any browned bits. Add silan, stock or water, thyme and bay leaf.

  6. Pour sauce over roast. Cover tightly with foil and braise for three hours.

  7. Allow roast to fully cool before slicing. Slice roast, reheat and serve with fresh figs and pistachio gremolata.

Prepare the Pistachio Gremolata

  1. Combine all ingredients.

  2. Serve immediately on top of roast.

Credits

Notes:

According to the OU guidelines, fresh figs can be inspected for insects in the following manner. Wash the figs and examine the exterior surface. Then, slice into quarters. Examine the inside of the fig for webbing or obvious signs of insect damage.

Description:

Photography by Schneur Menaker
Styling by Shifra KIein
Recipe from Fleishigs Magazine Yom Tov Issue 2019

 

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What Cooks Are Saying

2.3 out of 5

3 global ratings

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7 Comments

michal •

This came out incredible. Just made it for Rosh hashana.

Shira Herman •

This sounds delicious! Making it now for Shabbos cant wait to see how it comes out.

Avigael Levi Kosher.com Team •
Reply to Shira Herman

Please let us know how you liked it!

Shira Herman •
Reply to Avigael Levi

Came out super soft! I adapted for a regular Shabbos so just did the meat + sauce no figs or pistachios gremolata which for sure would have added so mich, so it’s not such a 100% review! Not alot of top of rib recipes out there. Definitely a fall/winter warm recipe, was yummy!!!

judi raphaeli •

How to make with rib roast? How can I use a rib roast instead of brisket? How do I cook it using this recipe?
Thanks!

Yitty Engel •

Figs need checking! Recipe looks great but kashrus?
From the OU: Cut fig horizontally and split in half; check for obvious signs of insect damage or dark colored worms

shoshana deutsch •

dried figs i had a similar question, where do they sell dried figs that have a hechscher and arent infested?? usually figs are totally buggy
thanks cuz i would love to make it also